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PASTRY PLUS CONFERENCE + EVENTS

Panel discussions, presentations, networking and a charity bake sale!

2020 Pastry Plus Theme: The Business of Taste

Zoe Kanan

Wages and rents are rising. Competition is stiff. Labor is short. While chefs traditionally focus their skills and resources to produce amazing food, they tend to struggle with the business side of running their operation. Whether a consultant, chef or business owner of an independent bakery, specialty pastry shop or restaurant, financing and management are the unspoken challenges for any food professional. Why can’t taste and business should go hand-in-hand? We’ll explore what every pastry professional should know to succeed in today’s market by addressing the constraints and opportunities of operating a better business.

Admission to Pastry Plus includes access to the following two events this March at the International Culinary Center

Saturday, March 28 | 1:00-3:00pm—General Admission to the Pastryland Bake Sale benefiting Cookies for Kids’ Cancer
chef learningSunday, March 29 | 9:00am-6:00pm—All-access pass to 2020 Pastry Plus conference events including Pastry Plus: The Business of Taste forum with International Pastry Chef Kirsten Tibballs, keynote address, your choice of three individual specialty subject presentations, networking reception, plus breakfast and lunch.

  • All-Attendee Forum: The Business of Taste
    Presented by Callebaut
  • Keynote Address
  • Choice of three 75-min Pastry Plus Sessions
  • Continental Breakfast & Lunch
  • Networking Reception
  • Gift bag of sponsor products

*New for 2020: Industry Field Trip Add-On*
Friday, March 27 | 3:00-4:00pm—Our friends at Union Square Hospitality Group are opening their doors to Pastry Plus attendees for a behind-the-scenes tour of some of New York City’s pastry kitchens, hosted by their chefs. See how they organize their back-of-house operations and run their departments first-hand. Industry Field Trips are a $10 ticket add-on. Space is limited, you must sign up with a ticket add-on when registering for Pastry Plus.

See full schedule of events and explore conference topics & classes below.

SCHEDULE OF EVENTS

FRIDAY, MARCH 27
3:00-4:00 PM

Various Locations
*Limited Space Available – Ticket add-on is required during registration to attend*

INDUSTRY FIELD TRIPS

Make the most of your weekend! Go behind-the-scenes of NYC’s top pastry kitchens on Friday, March 27th. Union Square Hospitality Group presents some of their finest. Tour the kitchens to see how these chefs organize their staff and production.

Choose between:

  • Gramercy Tavern with Chef Miro Uskokovic
  • Daily Provisions with Chef Christina Lisa

Industry Field Trips are a $10 ticket add-on. Space is limited, you must sign up with a ticket add-on when registering for Pastry Plus.

SATURDAY, MARCH 28
1:00-3:00 PM

International Culinary Center
Entrance at 28 Crosby Street, NYC

PASTRYLAND BAKE SALE

Join us for Pastryland, the ultimate bake sale event benefiting Cookies for Kids’ Cancer at the International Culinary Center, and dive into a sea of rising pastry chef talent. Come to taste exclusive creations from the innovative minds of the pastry world and see what others in our sweet community are cooking up!

All Pastry Plus attendees will receive a general admission ticket for FREE which includes 2 tokens! You’ll receive instructions to redeem your Pastryland ticket upon purchase of conference admission. Additional tickets for this event for non-conference attendees can be purchased here.

SUNDAY, MARCH 29
9:00 AM-6:00 PM

International Culinary Center
Entrance at 28 Crosby Street, NYC

PASTRY PLUS CONFERENCE
9:00 AM | CHECK-IN + BREAKFAST

5th floor, Loft
Check-in for Pastry Plus at 28 Crosby Street, elevator to the 5th floor.
Continental breakfast and beverages will be available.

9:45 AM | PASTRY PLUS FORUM: THE BUSINESS OF TASTE
PRESENTED BY CALLEBAUT

5th floor, Main Room
A gathering of all attendees to discuss the 2020 Pastry Plus theme—The Business of Taste.

  • Welcome Speech + Ice Breaker | Jansen Chan
    9:45-10:00 AM
  • Conference Address | Miro Uskokovic
    10:00-10:10 AM
  • The Business of Taste Panel | Emily Luchetti
    10:10-11:10 AM
    An all women panel discussion with established chefs and business owners, led by Emily Luchetti of Big Night Restaurant Group, focusing on the issues pastry businesses are facing today, the rise of women in business and the fiscal responsibilities of chefs. Panelists include Kirsten Tibballs (Pastry Chef/Founder of Savour Chocolate & Patisserie School) and Lani Halliday (Pastry Chef & Owner of Brutus Bakeshop).
  • Conference Activity
    11:10-11:45 AM
  • Keynote Address
    11:45 AM – 12:00 PM
12:00 PM | LUNCH

5th floor, Refreshment Area
Self-service lunch buffet and beverages provided.

12:35-1:50 PM | PASTRY PLUS SESSION A

Select one of the following 75-minute individual breakout classes to attend.

A1: RUBY CHOCOLATE INNOVATION
Learn from ‘The Queen of Chocolate’ herself, Kirsten Tibballs, founder of Savour Chocolate & Patisserie School in Melbourne and award-winning pastry chef and chocolatier, as she demonstrates exciting, modern and innovative techniques creating a variety of her favourite products using Callebaut Ruby and Callebaut Gold Chocolate.

A2: EVERYTHING VANILLA
Nielsen-Massey’s sold out session returns to Pastry Plus by popular demand! Vanilla is one of the most popular flavors in the world but is often misunderstood, or worse, misused. Learn about the agriculture, production and varietals of this fruit, as well as the best techniques to maximize the vanilla essence from the experts at Nielsen-Massey.

A3: EVALUATING PARTNERSHIP AGREEMENTS
Before you sign an agreement with investors or partners, what should you consider in order to protect your assets and intellectual property? What are the future ramifications? In this discussion Alek Marfisi, ICC Food Business Fundamentals instructor, explores the risks and rewards of partnerships, and what every chef should know before signing on the dotted line!

2:10-3:25 PM | PASTRY PLUS SESSION B

Select one of the following 75-minute individual breakout classes to attend.

B1: ENTERING THE COMMISSARY MODEL
Increasingly bakeries and pastry-specific businesses have found success in building commissaries with multi-unit retail and/or wholesale outlets. To do so successfully, the back-of-house must adopt and adjust many aspects of the kitchen including recipe development, staffing, training, sourcing ingredients and operational logistics. Learn from chefs and business owners who have transitioned their businesses from single-shops to large-scale operations.

B2: UNDERSTANDING YOUR SPICES
Spices are some of the most iconic ingredients in the kitchen, but most chefs know very little about how they grow, where they come from and the impact of terroir and varietal on flavor. Join Burlap & Barrel, the only comprehensive single origin spice company in the US, for a deep dive into the fascinating world of spice farming and sourcing, including a hands-on tasting of spices you thought you knew, and spices you’ve probably never even heard of before.

B3: PLANT-BASED FUTURE OF PASTRY
Options for a plant-based diet have become plentiful, and pastry chefs have the opportunity to push the envelope by using new ingredients on the market. Eclipse Foods, creating plant-based dairy bases will present their product and discuss the opportunities in this emerging market with moderator Katzie Guy-Hamilton, author of Clean Enough: Get Back to Basics and Leave Room for Dessert.

3:30-4:45 PM | PASTRY PLUS SESSION C

Select one of the following 75-minute individual breakout classes to attend.

C1: DESIGN IN PASTRY
Creativity naturally flows within the pastry arts. Chefs create and design using endless food mediums. Dive into the minds of these artists to see what inspires them and how they transform their ideas into edible delights. Join Susanna Yoon, Head Chocolatier and Founder of Sticks With Me to hear about her process from inspiration to implementation.

C2: THE RESURGENCE OF BREAD
Developing a true artisanal bread program from scratch requires dedication and commitment to the art form. Restaurants and shops have been signaling the return of wheat by seeking higher quality products that embrace better ingredients and techniques. Learn from baker Ryan Morgan of Sixteen Bricks who turned his family business into a leading bakery for the Cincinnati area.

C3: TEAM DIVERSITY & INCLUSION
A dynamic staff—whether it be a blend of gender, race, sexual orientation or age—makes up today’s workforce. Learn the key steps to developing and maintaining diversity and inclusion in your staff with Director of Talent and Culture at Bobby Flay Restaurants, Jackie McMann-Oliveri.

5:00-6:00 PM | NETWORKING RECEPTION

Join us for a social hour to meet and network with the range of pastry talent in attendance. Enjoy sparkling wine provided by Chandon paired with Callebaut bon bons, as well as small bites. Don’t forget to pick up your gift bag full of fun products from our sponsors!